Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups (1.9 L) low-sodium chicken stock
- 12 oz (340 g) asparagus, trimmed and sliced 1/2 inch
- 8 oz (225 g) lump crab meat, picked over
- 3 large eggs, beaten
- 2 tbsp (16 g) cornstarch + 2 tbsp (30 ml) cold water (slurry)
- 1 small shallot (1/4 cup/40 g minced) + 2 garlic cloves (6 g), minced
- 2 tbsp (30 ml) fish sauce, 1 tsp (4 g) sugar, 1/2 tsp (3 g) fine sea salt
- 1/2 tsp ground white pepper + 1/4 tsp ground black pepper
- 1 tsp (5 ml) toasted sesame oil; 2 tbsp (8 g) chopped cilantro
- 2 tsp (10 ml) neutral oil
Do This
- 1. Sweat shallot and garlic in neutral oil in a 5–6 qt pot over medium heat, 2–3 minutes.
- 2. Add stock, fish sauce, sugar, salt, and peppers; bring to a bare simmer (about 190°F/88°C).
- 3. Stir in asparagus; cook until tender-crisp, 3–4 minutes (1–2 minutes if canned white asparagus).
- 4. Stir in cornstarch slurry; simmer 1–2 minutes until lightly thickened and glossy.
- 5. Add crab; reduce heat to low. Stream in beaten eggs while stirring in one direction to form ribbons; cook 30–60 seconds.
- 6. Finish with sesame oil and cilantro; taste and adjust seasoning. Ladle into warm bowls and garnish.
Why You’ll Love This Recipe
- Classic banquet flavor at home: sweet crab, tender asparagus, and silky egg ribbons in a peppery, lightly thickened broth.
- Fast and forgiving: ready in about 35 minutes with simple techniques.
- Light yet satisfying: a clear, glossy soup that feels elegant without being heavy.
- Make it your way: use fresh green or canned white asparagus, adjust pepper heat, add quail eggs, or keep it classic.
Grocery List
- Produce: Asparagus, cilantro, shallot, garlic, optional ginger, optional scallions, optional lime
- Dairy: Eggs (3 large)
- Pantry: Low-sodium chicken stock, fish sauce, cornstarch, sugar, fine sea salt, white pepper, black pepper, neutral oil, toasted sesame oil, lump crab meat (fresh or pasteurized, refrigerated), optional rice vinegar or chili oil
Full Ingredients
Aromatics & Broth Base
- 2 tsp (10 ml) neutral oil
- 1 small shallot, finely minced (about 1/4 cup/40 g)
- 2 garlic cloves (6 g), finely minced
- 3 thin slices fresh ginger (10 g), optional
- 8 cups (1.9 L) low-sodium chicken stock (or seafood stock)
- 2 tbsp (30 ml) fish sauce
- 1 tsp (4 g) sugar
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/2 tsp ground white pepper
- 1/4 tsp ground black pepper
Crab, Eggs & Vegetables
- 12 oz (340 g) asparagus, trimmed; slice stalks into 1/2-inch coins and reserve tips separately
- 8 oz (225 g) lump crab meat, drained and picked over for shells
- 3 large eggs, beaten until smooth
Thickener
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) cold water
Finishing & Garnish
- 1 tsp (5 ml) toasted sesame oil
- 2 tbsp (8 g) finely chopped cilantro, plus extra leaves for garnish
- 2 scallions, thinly sliced, optional
- Additional white or black pepper to finish
Optional Add-Ins
- 12 quail eggs, hard-boiled and peeled
- 1 tbsp (15 ml) Shaoxing wine (add with stock)
- 1–2 tsp (5–10 ml) rice vinegar or a squeeze of lime, to brighten at the end
- 1 tsp (5 ml) chili oil, for a subtle heat and color when serving
Step-by-Step Instructions
Step 1: Prep the vegetables and aromatics
Trim the asparagus and slice the stalks into 1/2-inch coins; keep the tender tips separate so they don’t overcook. Finely mince the shallot and garlic. If using ginger, cut 3 thin slices. Pick through the crab to remove any bits of shell. Beat the eggs until smooth. In a small bowl, whisk the cornstarch with cold water to make a lump-free slurry.
Step 2: Sweat shallot and garlic
Set a 5–6 quart pot over medium heat. Add neutral oil, then the minced shallot and garlic. Cook, stirring, until translucent and fragrant, 2–3 minutes. Do not brown; reduce heat if they begin to color. Add ginger slices if using and warm for 30 seconds.
Step 3: Build and season the broth
Pour in the chicken stock along with fish sauce, sugar, salt, white pepper, and black pepper. Increase heat to medium-high and bring to a bare simmer—look for gentle movement with no rolling bubbles (target about 190°F/88°C). Adjust heat to maintain this steady, gentle simmer; this keeps the broth clear.
Step 4: Cook the asparagus
Add the asparagus stalk coins first and simmer until tender-crisp, 3–4 minutes. Add the tips during the last 1–2 minutes. If using canned white asparagus, add it all at once and heat through just 1–2 minutes to preserve its delicate texture.
Step 5: Thicken to a light silkiness
Whisk the cornstarch slurry again (it settles quickly). Stir the soup in a slow circle and steadily stream in the slurry. Maintain a gentle simmer for 1–2 minutes until the broth looks glossy and just coats a spoon. If you prefer slightly thicker, add up to 1 additional teaspoon cornstarch mixed with 1 teaspoon cold water; simmer 30 seconds more.
Step 6: Add crab and form egg ribbons
Stir in the crab and reduce heat to low so the soup is barely steaming. With the soup moving in one direction, drizzle the beaten eggs in a thin, continuous stream, using a fork or chopsticks to guide them. Pause stirring for 10 seconds to set, then gently sweep through once or twice. The ribbons should be soft and silky, 30–60 seconds total.
Step 7: Finish, taste, and serve
Remove ginger slices (if used). Off the heat, stir in toasted sesame oil and the chopped cilantro. Taste and adjust: more fish sauce or salt for savoriness, a pinch of sugar for balance, or a splash of rice vinegar/lime for brightness. Ladle into warm bowls and garnish with cilantro leaves, sliced scallions, and a dusting of white or black pepper. Add quail eggs or a light drizzle of chili oil if desired.
Pro Tips
- Silky egg ribbons: stream eggs slowly with the soup swirling gently in one direction; keep heat low to prevent cloudiness.
- Pick over the crab: even pasteurized crab can have shell fragments—take a minute to check.
- Thickness check: the soup should lightly coat the back of a spoon. If too thick, whisk in hot stock or water, 1–2 tbsp at a time.
- Asparagus choice: fresh green gives a grassy snap; canned white yields the classic banquet look and softer bite.
- Season at the end: crab and stock vary in saltiness; finish with fish sauce or salt to taste.
Variations
- White Asparagus Banquet Style: use 1 (15 oz/425 g) can white asparagus, drained and cut; add only at the end to warm through.
- Crab & Corn Twist: add 1 cup (240 ml) canned cream-style corn in Step 5 for a slightly sweeter, richer soup.
- Chicken & Asparagus: substitute 1 1/2 cups (200 g) shredded cooked chicken for crab for an easy, budget-friendly version.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. The soup will thicken as it chills; reheat gently over low heat until steaming (do not boil) and loosen with a splash of water or stock as needed. For best texture, make the broth and asparagus up to 2 days ahead, then add crab and stream in eggs just before serving. If adding quail eggs or scallions, keep them separate until plating.
Nutrition (per serving)
Approximate values: 120 calories; 10 g protein; 6 g carbohydrates; 4 g fat; 950 mg sodium. Values will vary with stock, fish sauce, and crab brand.
